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eat it and weep pasta e fagioli

(2 ratings)
Recipe by
Sherry Peyton
Las Cruces, NM

There are probably a million personal versions of this wonderful basic Italian soup. This is simply one of the best I've had with a depth of flavor that truly astounds.From Cook's Illustrated. If you like this recipe see others at my website:

(2 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 30 Min

Ingredients For eat it and weep pasta e fagioli

  • 4-5 slice
    panchetta or bacon, minced
  • 1 md
    onion, diced
  • 1
    rib celery, diced
  • 4 clove
    garlic, micro-planed
  • 1 tsp
    dried oregano
  • 1/2 tsp
    red pepper flakes
  • 3
    anchovy fillets, rinsed and minced
  • 28oz can
    diced tomatoes
  • 1
    parmesan cheese rind
  • 2 15 oz can
    cannellini beans, rinsed
  • 3 1/2 c
    chicken stock
  • 2 c
  • 1 c
    orzo, or other tiny pasta ( i used rings)
  • 1/4 c
    fresh parsley, minced
  • fresh parmesan for grating
  • salt and pepper to taste

How To Make eat it and weep pasta e fagioli

  • 1
    Place bacon or panchetta in soup pot and render. If there is more than a couple of tbsp of oil, pour off. Then cook the celery an onions for 5-7 minutes on medium until softened. (If usuing panchetta, you will need to add a tbsp of olive oil to fry in)
  • 2
    Add garlic, oregano, pepper flakes, and anchovies, for about one minute, stirring. Add tomatoes, rind, and beans. Bring to a boil and then reduce and simmer for 10 minutes.
  • 3
    Add chicken stock and water and bring back to boil. At this point you can turn it off and let it set until dinner time. (I like my soups to sit and blend)
  • 4
    When nearly ready to eat, bring to boil and add the pasta. Let cook for about 10 minutes at low simmer. Add the parsley. Adjust for salt and pepper and add more stock or water to bring it to the consistency you like. (I like it fairly thick).
  • 5
    Serve in bowls with freshly grated Parmesan on top.

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